Go Back
This Chocolate Chip Pumpkin Bread is a blend of sweet and spicy flavors. Each ingredient plays a key role in creating that perfect fall treat. Here's what you need: - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup vegetable oil - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup walnuts or pecans, chopped (optional) Using canned pumpkin puree saves time. It adds moisture and flavor. Unsweetened applesauce gives sweetness and keeps the bread light. Vegetable oil helps bind everything, while sugars add rich sweetness. Eggs are crucial for a fluffy texture. They create air pockets as the bread bakes. The all-purpose flour gives structure to the loaf. Baking soda and baking powder ensure it rises well. Spices like cinnamon, nutmeg, and ginger bring warmth to every bite. Salt enhances all the flavors. Chocolate chips add a delightful sweetness. Add walnuts or pecans for a crunchy twist if you like. Gather these ingredients for a cozy baking session. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan or line it with parchment paper. - In a large mixing bowl, combine: - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup vegetable oil - 1 cup granulated sugar - 1 cup brown sugar - Mix until smooth and well combined. - Beat in 4 large eggs one at a time. - Make sure each egg blends in fully before adding the next. - In another bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - Ensure everything is evenly mixed. - Gradually add the dry mix to the pumpkin mix. - Stir until just combined. Be careful not to overmix. - Fold in 1 cup semi-sweet chocolate chips. - If you like, add 1/2 cup chopped walnuts or pecans. - Pour the batter into the prepared loaf pan. - Smooth the top with a spatula. - Bake in the preheated oven for 60-70 minutes. - Check doneness by inserting a toothpick. It should come out clean. To make sure your chocolate chip pumpkin bread is perfect, check for doneness with a toothpick. Insert it into the center of the bread. If it comes out clean, your bread is ready. The ideal baking time is 60 to 70 minutes at 350°F (175°C). Keep an eye on it during the last few minutes to avoid overbaking. Mixing is a key step in baking. When combining your wet and dry ingredients, avoid overmixing. Stir just until you see no dry flour. This keeps your bread light and fluffy. Overmixing makes it dense and tough, which is not what we want! Presentation can make your bread even more special. Serve it sliced with a light dusting of powdered sugar. You can also add a smear of cream cheese for a richer flavor. For a lovely gift, wrap the loaf in parchment paper. Tie it with a string. It adds a nice touch and shows you care! Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. They will enhance the warmth and aroma of your pumpkin bread. Don’t Overmix: Mix the batter until just combined to ensure a tender, moist bread. Overmixing can lead to a dense texture. Chocolate Chip Swap: Experiment with different types of chocolate chips, such as dark or white chocolate, to customize the flavor profile of your bread. Storage Tips: To keep the bread fresh longer, wrap it tightly in plastic wrap and store it at room temperature. It can also be frozen for up to three months. {{image_2}} You can easily make this bread gluten-free. Use almond flour or coconut flour instead of all-purpose flour. You might also try a gluten-free all-purpose blend. This blend usually has starches and other ingredients. Make sure it includes xanthan gum for the best texture. To make this bread vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For the dairy, use almond milk or soy milk instead of vegetable oil. This keeps the moisture you need for the bread. You can add more spice to your bread for a unique twist. Try adding a pinch of cloves or allspice for warmth. If you like nuts, mix in pecans or walnuts for crunch. You might also want to add dried fruit, like cranberries or raisins, for extra sweetness. You can keep your chocolate chip pumpkin bread at room temperature. Just place it in an airtight container. It will stay fresh for up to three days this way. If you want to keep it longer, store it in the fridge. This can last for about a week. The cool air helps maintain its moisture. If you want to freeze the bread, wrap it well. Use plastic wrap first, then place it in a freezer bag. This keeps out air and prevents freezer burn. When you are ready to eat it, let it thaw in the fridge overnight. You can also defrost it on the counter for a few hours. For the best taste, eat the bread within three days at room temperature. If stored in the fridge, try to eat it within a week. When frozen, the bread can stay good for about three months. Just remember, the longer it sits, the more flavor it may fade. You can use several options if you want to skip eggs. Here are some great choices: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. This works well as a binder. - Chia seeds: Similar to flaxseed, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water. Wait 5 minutes until it thickens. - Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. It adds moisture and sweetness. - Silken tofu: Blend 1/4 cup of silken tofu until smooth. This adds creaminess without changing the taste much. These substitutes work great in pumpkin bread. They keep it moist and tasty. Yes, you can use fresh pumpkin instead of canned pumpkin puree. Here’s how to do it: 1. Choose the right pumpkin: Select a small sugar pumpkin, not a large carving pumpkin. 2. Prepare the pumpkin: Cut it in half, remove the seeds, and roast it at 350°F for about 45 minutes to 1 hour. 3. Make the puree: Once soft, scoop out the flesh and blend it until smooth. Using fresh pumpkin is fun, but it takes more time. Canned pumpkin is quicker and still delicious. You’ll know the pumpkin bread is ready when: - A toothpick inserted in the center comes out clean. - The edges begin to pull away from the pan. - The top is golden brown and springs back when you touch it. Baking time can range from 60 to 70 minutes. Keep an eye on it to avoid overbaking. For the best slices, follow these tips: - Cool the bread: Let it cool in the pan for 10 minutes. Then transfer it to a wire rack. This prevents soggy bottoms. - Use a serrated knife: A serrated knife cuts through the bread without squashing it. - Serve with toppings: Try a dusting of powdered sugar or a smear of cream cheese. These add a lovely touch. Slicing and serving this bread makes it even more enjoyable. It’s perfect for sharing! This recipe for pumpkin bread covers all you need to bake successfully. You learned about the key ingredients, step-by-step instructions, and helpful tips. Don't forget the fun variations, like going gluten-free or vegan. Proper storage keeps your bread fresh longer. Enjoy experimenting in the kitchen! With each bite, you’ll taste the love and care you put into it. Happy baking!

Decadent Chocolate Chip Pumpkin Bread

A moist and flavorful pumpkin bread loaded with chocolate chips and warm spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup unsweetened applesauce
  • 1 2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree, applesauce, vegetable oil, granulated sugar, and brown sugar. Mix until well combined and smooth.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly mixed.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve sliced with a dusting of powdered sugar or a smear of cream cheese. Great for gifting!
Keyword chocolate chip, dessert, pumpkin bread